No. 461 Half a Calf’s Head à la Luxembourg.
Procure half a calf’s head, pass your knife under the skin upon the top of the skull and saw off about two inches of the skull bone, boil it as described in the last, when done drain it on a cloth, lay it in a sauté-pan, and spread the following forcemeat over it: having previously well washed the brains, cut them in slices, put two ounces of butter in a sauté-pan, let it melt, then lay in the brains, sprinkle a little chopped parsley, pepper, salt, and the juice of half a lemon; put them over a slow fire, turn them, and when done chop them fine and put them in a basin, with four tablespoonfuls of bread-crumbs, one of chopped mushrooms, a little more pepper and salt, a little grated nutmeg, and chopped lemon peel; mix altogether, with the yolks of two eggs; after it is spread wash it over with eggs, with a paste-brush, sprinkle some bread-crumbs over it, place it in the oven half an hour, salamander a light brown, place it on a dish, and have ready the following sauce: put into a stewpan four tablespoonfuls of tarragon vinegar, one blade of mace, two cloves, one spoonful of scraped horseradish, and a glass of brandy; let it boil five minutes, add three pints of brown sauce (No. 1), and one ditto of consommé (No. 134); when it boils set it at the corner of the stove, skim it well and reduce it to two-thirds, pass it through a tammie into a clean stewpan, and add two dozen of pickled mushrooms, and two dozen very small gherkins; warm altogether, finish with an ounce of anchovy butter, and half a teaspoonful of sugar, pour the sauce round the head and serve; you may dress the whole head, cutting it up as described (No. 459), cover each piece with the forcemeat, dress them on a border of mashed potatoes, and serve the sauce in the centre.